Mexican Chocolate Skull Cakes
Serves 12
20 mins prep
55 mins cook
20 mins cool
95 mins total
Rich, moist, and flavorful mini chocolate skull cakes with notable undertones of vanilla, chili powder, coffee, and cinnamon.
<strong>Roasted Berries:</strong>
<strong>Skull Cakes:</strong>
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<strong>Roasted Berries:</strong>
Preheat oven to 450 degrees F.
Place blueberries and raspberries in a baking dish and toss with sugar and vanilla bean and seeds.
Roast for 20 minutes. Cool to room temperature before filling or topping cake.
<strong>Skull Cakes:</strong>
Preheat oven to 325°F. Prepare the Skull Cakelet pan with baking spray or brush with butter and dust with cocoa. (the cocoa dusting gives the skulls a fun look).
Whisk the flour, cocoa powder, baking powder, cinnamon, instant coffee, and salt together.
In a separate bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugars together until creamy and lightened, about 2 to 3 minutes. Add eggs one at a time, mixing well after each. Add the vanilla extract.
Put the mixer on low speed and add the buttermilk alternately with the dry ingredients in 4 additions. Mix until smooth. Add hot coffee slowly until well combined.
Fill pan no more than 3/4 full in each well (about 1/2 cup each). Tap pan on top of counter to evenly distribute batter and eliminate air bubbles from the batter.
Bake for 30 to 35 minutes. Allow cakelets to cool in pan 15 to 20 minutes before inverting onto a cooling rack. Repeat with remaining batter.
Serve with roasted berries, dust with Truvia Sweet Complete Confectioners for a powdered sugar affect, or garnish as desired with royal icing, writing gel, candy decorations, or decorating sprinkles.
